The Role of Water in Food: Understanding Mouldy Bread and Soft Crackers Ken Morison NZ Institute of Food Science and Technology Dept of Chemical and Process Engineering, University of Canterbury - Water of Ken - Document - PDFSEARCH.IO

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	The Role of Water in Food: Understanding Mouldy Bread and Soft Crackers Ken Morison NZ Institute of Food Science and Technology Dept of Chemical and Process Engineering, University of Canterbury Add to Reading List Document Date: 2009-12-02 20:14:09 Open Document File Size: 44,00 KB Share Result on Facebook Facility Soft Crackers Ken Morison NZ Institute of Food Science / University of Canterbury Abstract Many / / IndustryTerm concentrated sugar solution / vegetable oil / moist products / concentrated solution / food sample / crisp food / food product / dry food / food test / food / / Organization University of Canterbury Abstract Many / Mouldy Bread and Soft Crackers Ken Morison NZ Institute of Food Science and Technology Dept of Chemical and Process Engineering / / Product sodium chloride / / PublishedMedium Food Technology / / SocialTag Thermodynamics Psychrometrics Hydrology Staple foods Water Water content Relative humidity Bread Humidity Food and drink

The Role of Water in Food: Understanding Mouldy Bread and Soft Crackers Ken Morison NZ Institute of Food Science and Technology Dept of Chemical and Process Engineering, University of CanterburyAdd to Reading List